SPRINGTIME SALMON SALAD
WITH HAWAIIAN VINAIGRETTE

By Faye Levy

Fresh salmon matched with asparagus and greens makes a lovely first course for the Seder. Serve it warm or cold.

Fresh gingerroot gives a good flavor to the dressing but if you don’t have any, substitute 1/2 tsp. ground ginger.

450 gr. asparagus
500 to 600 gr. salmon fillet, preferably
tail section, about 2.5 cm. thick
3 to 4 Tbsp. vegetable oil or olive oil
2 Tbsp. red or white wine vinegar
salt and freshly ground pepper
cayenne pepper to taste
1 Tbsp. balsamic vinegar (substitute soy sauce after Pessah)
2 tsp. grated gingerroot
1 green onion, white and green parts, chopped

6 cups bite-size pieces of tender lettuce

Preheat oven to 220*C. Rinse asparagus and cut off its tough bases, removing about 2.5 to 3 cm. of each spear. Peel if desired. Cut
each spear into 3 pieces.

Set the salmon in a heavy roasting pan. Rub the fish with 1 Tbsp. oil and 1 Tbsp. vinegar. Sprinkle it with salt, pepper and cayenne.

Roast the salmon uncovered for about 12 min. or until the flesh can just flake and has changed color in its thickest part.

Meanwhile, cook the asparagus in a saucepan of boiling salted water about 3 min. or until crisp tender. Drain, rinse with cold water
and drain well.

To make the dressing, combine remaining 2 to 3 Tbsp. oil, remaining Tbsp. wine vinegar, balsamic vinegar and ginger in a bowl.
Whisk to blend. Add 1/2 of green onion. Season to taste with salt, pepper and cayenne.

To serve, arrange lettuce on a platter and sprinkle with 1/2 the dressing. Arrange salmon pieces and asparagus on top. Spoon onto
a platter and spoon remaining dressing on top. Sprinkle with remaining green onion. Serve warm or cold.

Serves 6 to 8 as a first-course.